Classic Tomato Spaghetti and Meatballs

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Beef and Pork Meatballs in San Marzano Tomato Sauce

1. In a large bowl, combine ½ cup plain breadcrumbs and ¼ cup whole milk; let soak 2 minutes until the breadcrumbs absorb the milk. 3 min
2. Add ¾ lb ground beef, ½ lb ground pork, 1 large egg, 2 minced garlic cloves, 3 tablespoons chopped parsley, 2 oz grated Pecorino Romano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper to the soaked breadcrumbs; mix gently with your hands just until combined — do not overwork. 5 min
3. Roll the meat mixture into 16 evenly sized balls (about 1½ inches each) and place on a plate. 5 min
4. Finely dice the yellow onion and mince the remaining 2 garlic cloves. 4 min
5. Timing-sensitive step. Heat 3 tablespoons olive oil in a large, wide pot or Dutch oven over medium-high; sear the meatballs in a single layer, turning every 2 minutes, until browned on all sides, about 8 minutes total — work in batches if needed. 8 min
6. Timing-sensitive step. Transfer the browned meatballs to a plate; reduce the heat to medium and add the diced onion to the same pot, scraping up any browned bits, and sauté until softened, about 4 minutes. 4 min
7. Timing-sensitive step. Add the 2 remaining minced garlic cloves and cook, stirring, for 1 minute until fragrant.
8. Timing-sensitive step. Stir in 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. 2 min
9. Pour in the 28-oz can of crushed San Marzano tomatoes; add ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes (optional), ½ teaspoon granulated sugar, and ½ teaspoon kosher salt; stir to combine. 3 min
10. Stir in ½ teaspoon Italian seasoning blend in place of the oregano and red pepper flakes.
11. Nestle the seared meatballs back into the sauce, bring to a gentle simmer, then cover partially and cook over low heat for 20 minutes until the meatballs are cooked through and the sauce has thickened. 20 min
12. Tear 8 fresh basil leaves over the sauce, taste, and adjust salt before serving. 2 min

Al Dente Spaghettibase

1. Bring a large pot of water to a rolling boil over high heat, then add 1 tablespoon kosher salt. 10 min
2. Add 12 oz dried spaghetti and cook, stirring occasionally, until al dente according to the package directions, typically 9–11 minutes; reserve ½ cup pasta water before draining. 10 min
3. Drain the spaghetti and return it to the pot; ladle the meatballs and sauce over the pasta, tossing with a splash of reserved pasta water if the sauce needs loosening. 2 min
4. Divide among four bowls and finish each with a generous pinch of finely grated Parmigiano-Reggiano. 2 min